Pistachio Macarons (PH)
Pierre Hermé. Makes about 30 finished macarons. Pistachios — the paste is ground pistachio with a little water.
🍽️ Makes 30
Ingredients
| 150 g | almond flour (for the shells) | |
| 150 g | powdered sugar (for the shells) | |
| 55 g | egg whites (for the shells) | |
| 1 g | yellow lemon food coloring (for the shells) | |
| 2 g | green food coloring (for the shells) | |
| 1 g | brown food coloring (for the shells) | |
| 150 g | crystal (caster) sugar (for the shells) | |
| 38 g | water (for the shells) | |
| 55 g | egg whites (for the shells) | |
| 150 g | pastry cream (pistachio ganache) | |
| 150 g | chopped white chocolate (pistachio ganache) | |
| 25 g | pistachio paste, 100% pure paste (pistachio ganache) | |
| 1/4 tsp | 1.3 ml | almond extract (pistachio ganache) |
Instructions
Heat the oven to 150 C.
With half the egg whites (55 g) make an Italian meringue (with sugar syrup). With the other half make a uniform mixture with the combined sugar and flour. Then prepare the macarons from the two mixtures, adding 20% of the meringue at a time into the flour mixture.
Pistachio ganache:
Melt the chocolate over a water bath.
Bring the cream to a boil with the pistachio. Pour slowly, while stirring, over the melted chocolate. Blend for 10 min. Pour into a small tray. Cover with cling film and refrigerate until set.
Then you can sandwich the macarons.